Tales from the life of Lauren

Day: April 13, 2017

I’ve mentioned this before, but I usually reach recipe/meal exhaustion after the 5th time I make something. IF a recipe makes it past that point, then it’s because I REALLY REALLY love it. And considering I’m always finding new things to cook and am not a huge meal repeater, IF a recipe makes it past that point WITHIN A YEAR, then it’s definitely worth blogging about in detail. These bánh mì sliders are that meal. Let’s break it down!

Part I: Slider Buns

I use this recipe for Vegan “Brioche” Slider Buns and follow it (almost) to a T, except that I use ALL all-purpose flour and I don’t brush them with coconut oil or sesame seeds at the end. Though now that I think about it, that sounds kind of worth it. Anyway! This gives me 16 slider buns, half of which I wrap individually in plastic, pop in a Ziploc bag and place in the freezer for the next time I make this meal. They freeze/defrost like a dream, so just remember to put them in the fridge 1-2 nights before you’re going to eat them.

So cute, so fluffy, so perfect. Joey raves every time I make em!

Part II: Pickled Veggies

I go with a combo of carrots, jalapeños and red onion and use this quick and simple pickling method, except I half the recipe (which still ends up being more than enough!). Do it a day or two before so the veggies have a chance to really soak up some flavor and soften a little.

Part III: Tempeh, Mayo, Sliders

The recipe that inspired it all! This one from Faring Well, which I use for both the tempeh and the vegan mayo. If you’ve never emulsified your own vegan mayo, you’ve never lived! You’ll be amazed at how much it looks like real mayo. If I’m really on top of things, I’ll start marinating the tempeh in the morning just for some extra soaking up time, but you can do it just before too. Either way, it’s super flavorful.* Then all that’s left to do is slicing the buns in half, toasting them, loading them up with vegan mayo, tempeh, pickled veggies and a sprinkle of cilantro and devouring them!

I just typed “flavorable,” so I think bánh mì slider obsession is starting to scramble my brain…

Pro Tip: Make the buns over the weekend, pickle the veggies the day before, marinate the tempeh before you leave for work and come dinner time, all you have to do is bake the tempeh, emulsify the mayo (because you might as well do something while the tempeh is in the oven!) and assemble the sliders. Aka 30 minutes till these are on your dinner table. Not only do they taste amazing but when you realize you made (almost) everything from scratch, it tastes just that much better!